recipes
Mother`s Day cupcakes
Serves:
Ingredients
For the cupcakes
- 175g butter, cut into squares
- 175 g self-raising flour
- 175 g caster sugar
- 1/2 tbsp baking powder
- 2 tsp vanilla essence
- Pink food colouring
- 3 large eggs
- Sugar paste to decorate
For the filling
- 175g unsalted butter, softened
- 350g icing sugar
- 2 tsp vanilla essence
- 3 tbsp milk
- Pink food colouring
Method
Preheat the oven to 180`c and line a 12-hole muffin tin with paper cupcake or muffin cases. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool. Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency. When the cupcakes have cooled down, cut a hole into the center of each one and fill with the butter cream. Spread a little extra butter cream on the top of each cupcake and decorate with sugar paste and sugar flowers and decorations.
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